It’s not about the potatoes—it’s what you do to the potatoes. In this recipe, precook them until they’re tender, then dispatch clarified butter (which is less likely to burn), heat, and time to help them become their best selves.
- 8 tablespoons unsalted butter or 6 tablespoons ghee
- 2 pounds small russet potatoes, peeled, very thinly sliced
- Freshly ground white or black pepper
Preheat oven to 400°. If using unsalted butter, heat in a small saucepan over medium, skimming off white foam that rises to the surface, until butter is melted and milk solids have settled to the bottom of the pan. Spoon clear (clarified) butter into a small bowl. Discard milk solids.
Heat 1 Tbsp. clarified butter (or ghee) in a medium skillet, preferably ovenproof nonstick or cast iron (you will need to cover it; use a baking sheet if you don’t have a lid), over medium-high and add half of potatoes, tossing to separate slices and coat in butter. Cook, tossing often, until some of the slices are browned around the edges, about 5 minutes. Transfer to a large bowl. Repeat with another 1 Tbsp. butter and remaining potatoes; transfer to same bowl. Let cool slightly.
Arrange some potato slices in an overlapping pattern in a single layer in bottom of skillet. Season with salt and pepper and drizzle with some of the remaining clarified butter. Repeat with remaining potatoes, building a layer at a time, seasoning with salt and pepper and drizzling with clarified butter as you go. When you are finished layering the potatoes, pour any remaining clarified butter over top and cover skillet.
Cook potatoes over low heat until barely tender, 10–15 minutes. Uncover skillet and transfer to oven. Bake until potatoes are very tender in the middle (if you have a cake tester, that’s a good way to check, or use the tip of a paring knife) and browned and crisp around the edges, 25–30 minutes. Let cool slightly.
Slide a rubber spatula underneath potato cake to loosen, then invert onto a platter. Season with more salt.
Do Ahead: Potato cake can be made 3 hours ahead. Leave in skillet at room temperature. Reheat at 350° for 10 minutes before serving.
Nutritional ContentCalories (kcal) 410 Fat (g) 23 Saturated Fat (g) 14 Cholesterol (mg) 60 Carbohydrates (g) 49 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 5 Sodium (mg) 15Reviews SectionI loved this recipe! It took a while to bake and layer though.AnonymousVancouver, BC04/16/20What size pan did anyone use for this recipe?petroj1236510Wilmington, NC07/20/19What's with all the haters? I made sure to read the whole recipe through before I made it, as we all should, and it was a pinch. This was simple, easy, and to die for. The potatoes came out tender and so, so buttery. This was heavenly, and I'll definitely make again!jennaprather65924Nebraska01/27/19This is written poorly. I loved the photo and hated the recipeGatsby DarwinLas Vegas, NV01/14/19Easy enough to toss in a cast iron skillet. Simply use a sturdy spatula or sturdy, solid offset pie lifter and stir/flip with the spatula. You don't have to juggle heavy cast iron!Cookah'Deep South01/12/19Loved it! I used a cast iron skillet, and to answer a user’s question, tossed the slices using a spatula. Completely delicious.CyndyJPhiladelphia12/22/18I didn't use a cast iron pan, but I used an oven-proof pan and the dish came out great! Crispy and decadent.AnonymousBrooklyn, NY06/05/18chickenbreastsCalifornia 03/24/18How are you supposed to toss potatoes in a 9 pound cast iron pan? This is a stupid recipe - has anyone made this?omligCambridge, MD01/04/18
Curtis Stone, who runs Maude and Gwen in Los Angeles, told Insider that this trick takes his favorite potato salad from "everyday to extra special."
"I think of this salad as a bit of a wingman because I take it everywhere with me," he said. "It never fails me at picnics, barbecues, or at my own dinner table."
To make Stone's potato salad for eight, you'll need: 4 pounds of Yukon gold potatoes (peeled, cut into 1 ½-inch chunks), 8 ounces bacon (finely diced), 1 ½ cups low-sodium chicken broth, 2 medium shallots (finely chopped), ⅓ cup cornichons (finely chopped), ¼ cup drained capers, ¼ cup fresh flat-leaf parsley (finely chopped), and ⅓ cup aioli or mayonnaise.
Begin by placing your potatoes in a large saucepan of salted water. Bring the water to a boil over medium-high heat and boil your potatoes for about 10 minutes, until they're just tender.
While your potatoes are boiling, cook your bacon over medium-high heat in a large nonstick skillet for about six minutes, until they're crispy and golden brown. Transfer the bacon to a plate lined with paper towels.
Then, in a small saucepan, bring the chicken broth to simmer over high heat. Add your shallots, cornichons, and capers. Reduce the heat to medium-low and simmer very gently for two to three minutes, until the shallots soften slightly. Remove from heat.
Drain the potatoes in a colander and gently shake them to release any excess moisture. Transfer the potatoes to a large bowl. Add one-third of the broth mixture to your hot potatoes and, using a silicone spatula, gently fold and turn the potatoes in the hot broth for about two minutes — until most of it has been absorbed. Repeat two more times, adding just enough of the broth to moisten. The potatoes should break down a bit.
Gently fold the bacon and parsley into the warm potatoes, then gently fold in the aioli or mayonnaise. Season to taste with salt and black pepper. Stone said you can serve the salad warm, at room temperature, or chilled.
- 1 cup chopped walnuts
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 4 eggs
- ½ cup water
- ½ cup vegetable oil
- ½ cup dark rum
- ½ cup butter
- ¼ cup water
- 1 cup white sugar
- ½ cup dark rum
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Buttery Crisp Potato Cake
Brittany is a region in the northwest corner of France with chilly sea weather, so potatoes and other hearty foods are extremely popular there. The local potatoes are buttery yellow, but any potato will do for this recipe even sweet potatoes would be excellent. This dish, galette de pommes de terre, not only looks especially pretty but also is a good way to use up leftover potatoes. It is simple to make, and the potato mixture can be prepared ahead of time. Serve this light golden brown cake with an artichoke or steamed vegetables and mustard.
Notes Mind Refresher: Serve with loving kindness.
Occasion Buffet, Family Get-together
Dietary Consideration kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or Less Yes
Taste and Texture buttery, crisp, rich, salty
- 5 large Yukon gold or white potatoes (2½ pounds or 1¼ kg), unpeeled and cooked
- 2 cups (300 g) all-purpose flour
- 1 cup (8 ounces or 250 g) butter , melted
- 1½ teaspoons sea salt
- ¼ teaspoon freshly ground black pepper
- 1 egg yolk , beaten
Preheat oven to 425°F (200°C).
Mash potatoes in a medium bowl with a fork to make about 4 cups.
Mix in flour, butter, salt, and pepper.
On an ungreased cookie sheet, shape potato mixture into a 9-inch (22.5-cm) circle, ½ inch (1.2 cm) thick.
Brush egg yolk on top (the egg makes a brown glaze), using a brush or your fingertips.
- Cooked potatoes. I prefer to use boiled potatoes rather than leftover mashed potatoes in this recipe because, this way, I always end up with the same texture and consistency.
- Parmesan Cheese. You can purchase finely grated Parmesan, or grate it yourself.
- Egg. It helps the potato mixture to hold together better.
- Parsley + Chives. These herbs add a lot of flavor. You can substitute with dill, cilantro, scallions, or basil, if preferred.
- Flour. Use regular bleached or unbleached all-purpose flour.
- Salt + Pepper.
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Like crispy hash browns with a bit more substance, this cheddar-topped version of Swiss rösti potatoes is perfect for brunch, lunch, or supper, with fried or poached eggs or a simple green salad.
Tips for Eggs
Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.
It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.
Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.
The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.
Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.
Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.
Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.
Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.
Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.
Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.
Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.
Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.
Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.
Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.
- 1 Heat the oven to 400°F and arrange a rack in the middle. Pierce the potatoes all over with the tip of a paring knife and place directly onto the oven rack. Bake until barely tender when pricked with the point of a small knife, about 45 minutes to 1 hour. Let the potatoes cool to room temperature, then chill in the refrigerator for at least 2 hours, preferably overnight.
- 2 Warm 1 tablespoon of the olive oil in a large, nonstick, ovenproof frying pan over medium heat. Fry the onion, stirring occasionally, until it’s lightly browned and tender, about 10 minutes. Stir in the salt, paprika, sugar, onion powder, and garlic powder. Scrape the onion into a large bowl.
- 3 Peel the potatoes and shred them on the large holes of a box grater into the bowl with the onions. Toss the shredded potatoes with the onion mixture until well combined.
- 4 Warm the frying pan over medium heat and add 2 tablespoons of the oil. When it’s hot, add the potato mixture. Using a spatula, quickly spread the mixture into an even, thick layer, then press down firmly on it to form a cake.
- 5 Cook, pressing down occasionally with the spatula, until the bottom is crisp and golden brown, about 10 minutes.
- 6 Set a large plate upside down over the top of the potato cake. Quickly (but carefully) invert the potatoes onto the plate. Add the remaining 1 tablespoon of oil to the pan and, using the spatula as a guide, slide the potatoes back into the pan so that the cooked side is on top. Cook, pressing down occasionally with the spatula, until the bottom is crisp and golden brown, about 10 minutes. Heat the broiler and arrange a rack about 6 inches from the heat.
- 7 Carefully invert the potato cake onto a baking sheet. Sprinkle the top with the cheese and slide it under the broiler. Broil until the cheese is melted and lightly browned, about 2 minutes. Sprinkle with the green onions, cut into wedges, and serve.
1. Wash and peel the potatoes. Slice them into very thin slices (preferably with a mandoline).
2. Place the potatoes into a large mixing bowl. Add the oil, salt, pepper, and Italian herbs. Using your hands, mix gently, making sure all of the slices are seasoned.
3. Add the Parmesan and mix gently.
4. Place parchment paper onto a large baking sheet and place a 10″ Springform Pan without the bottom on top. Add the potato mixture inside and spread it nicely. Remove the Springform Pan ring.
5. Bake in a preheated oven at 375°F for about 50-55 minutes, until the potatoes look golden brown and are cooked through.
Helpful Tips and Tricks
Use Mandoline. This will help to make sure your potatoes are the same thickness. Of course, you can slice the potatoes with a knife. Just make sure you slice them as thin as possible.
Use Parchment Paper. Your potato cake will never stick to parchment paper. I prefer the unbleached kind.
Adjust the Seasonings. Use more or less salt depending on personal preference. Also if you have fresh herbs in your garden, such as thyme or rosemary, you can use them instead of the dried Italian herbs.
Arrange Carefully. Make sure you arrange the potato slices nicely. The cake should be a little taller in the middle and thinner closer to the edges. Make sure you don’t have clumps of potato slices stuck together.
How to Store and Reheat
Store the leftovers in the refrigerator, in an airtight container. When ready to enjoy, you can reheat it in the oven (5 minutes at 375°F), or you can also fry it on the stovetop in a non-stick skillet, just until heated through.
Share All sharing options for: Alex Guarnaschelli’s Crispy, Buttery Potato Cake Is a Star Side Dish
“My father jokes that his mother would shop for and cook an entire meal from scratch, and, as soon as she was done, she would walk out into the living room as her guests were getting ready to leave,” writes Alex Guarnaschelli, the chef at New York City’s Butter and frequent Food Network judge, in her new cookbook, The Home Cook: Recipes to Know by Heart.
Guarnaschelli’s parents were ambitious cooks and avid cookbook collectors. She writes that her mother Maria — a respected cookbook author herself — pulled from a grand culinary library that starred Julia Child, James Beard, Diana Kennedy, and Fannie Farmer when planning feasts. “Sometimes I think I became a chef just to keep up with my family!” she jokes in the book’s foreword.
Professional chefs-in-training, at least the smart ones, save recipes they learn along the way in little notebooks and on scraps of paper. The Home Cook is Guarnaschelli’s recipe file: More than 300 of her most-referenced recipes from 25 years as a professional cook. There’s a chapter for snacks (extra-crispy cheese straws, warm bar nuts, marinated Cerignola olives) dips and pickles (pickled green beans, spicy blue cheese dip) two chapters of soup (starter soups and soup for dinner, like a New England clam chowder spiked with chorizo and dill) pastas (orecchiette with bacon, lemon, and cream) chicken (chicken Marbella with dijon instead of capers, but also chicken cutlets with prosciutto and sage) one-pot wonder main courses (roast beef with dry sherry gravy) plus a whole section on baking, including breads, cakes, pies, and frozen desserts.
Alex Guarnaschelli Clarkson Potter
Unsurprisingly, butter plays a central role in many of the recipes, such as in this star side dish, a many-layered crispy potato cake. Its four ingredients — butter, potatoes, salt, and thyme — yield a gorgeously browned cake of potatoes that would make a striking accompaniment to bone marrow (which is how Guarnaschelli serves it at her restaurant), roasted chicken, or even a Thanksgiving turkey. Best of all: It can be made ahead and reheated just before serving.
Crispy Potato Cake
With a few ingredients and a little elbow grease, you can make something that seems fancy and exciting without breaking the bank. This giant potato cake is wonderful when cut into small pieces and topped with anything from caramelized onions to trout roe and sour cream. Cut it into larger wedges and you have a great companion to a piece of fish or a steak. This potato cake can be made a few hours ahead and reheated in a hot oven.
1/2 pound (2 sticks) unsalted butter
6 large Idaho potatoes, peeled
Leaves from 6 sprigs fresh thyme
1. Clarify the butter: In a small saucepan, melt the butter over low heat and bring it to a gentle simmer. Remove the pan from the heat and allow the butter to sit for a minute. The milk solids should start to sink to the bottom. Slowly pour the clear butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard the milk solids, which are prone to burning. Keep the clarified butter warm near the stove.
2. Prepare the potatoes: Using a mandoline slicer or a sharp knife, cut all of the potatoes into thin (1/8-inch-thick) slices. Transfer them to a bowl and cover them with three-fourths of the clarified butter. Season with 1 tablespoon salt, sprinkle in the thyme leaves, and toss to coat the potatoes with the butter. Pour the remaining clarified butter into a 9-inch cast-iron skillet and swirl it around to coat the bottom and sides.
3. Preheat the oven to 350°F.
4. Assemble the potato cake: Remember that the bottom layer with be the top when you unmold this cake, so this assembling should be done with extra care. Arrange a circle of potato slices around the edge of the skillet, letting them overlap halfway, one over the other. Then make a second circle, inside the first one, of overlapping potato slices. There will likely be a third, smaller circle that makes the center of the bottom layer. Continue to layer overlapping circles until the entire bottom of the skillet is filled with potato rounds in smaller and smaller circles. Sprinkle with salt, and then repeat the circles to make a total of 5 or 6 layers. Press down gently on the potatoes to make sure they are starting to stick together and form a cake.
5. Roast the potato cake: Set the skillet over high heat and cook until the liquid starts to release from the potatoes and you can see the edges browning, 5 to 8 minutes. Transfer the skillet to the oven and roast until the potatoes feel tender in the center when pierced with the tip of a knife, 20 to 25 minutes.
Finish the potato cake: Remove the skillet from the oven and carefully pour any excess liquid into a bowl. Invert a platter over the skillet, and carefully holding them together (use oven mitts — the skillet will be hot), turn the platter and skillet over in one deft motion. Lift off the skillet and use a large metal spatula to slide the potato cake back into the skillet so it can brown on the second side. Pour the reserved liquid back into the skillet, put it in the oven, and cook for 5 to 8 minutes. Touch the top of the potatoes: they should feel hard and crispy, and the top should be golden brown. If not, return the skillet to the oven for a few more minutes of cooking. Remove the skillet from the oven, pour off any liquid, and season the potato cake with salt. Cut it into wedges like a pie, right in the skillet, and serve piping hot.
Reprinted fromThe Home Cook. Copyright © 2017 by Alex Guarnaschelli. Photographs copyright © 2017 by Johnny Miller. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
What is Dulce de Leche Cake?
This cake is all around loaded with dulce de leche. Don’t know what dulce de leche is? It’s basically sweetened condensed milk that has been cooked into a delicious caramel.
Dulce de Leche Cake is made with layers of sponge cake that are soaked in dulce de leche and sour cream. Did I mention that you will separate those cake layers with dulce de leche infused cake cream? Oh yes, this cake is packed with caramel-y goodness!
Wondering why Dulce de Leche Cake is also called “Golden Key Cake”? This cake was inspired by a very popular Russian candy called “Golden Key”. These bite-sized morsels are creamy and toffee flavored and impossible not to binge eat. Someone was so obsessed with these morsels that they had the bright idea to make a cake in their image!
Melt the butter over medium-low heat in a small skillet. Add the onion and sauté gently over medium-low heat for 7 to 10 minutes, or until translucent.
Add the garlic and sauté a minute more, stirring constantly. Remove from the heat.
Grate the chilled potatoes into a mixing bowl. Gently fold in the onion and garlic, 1 teaspoon salt, cumin, pepper, turmeric, and cilantro. Stir in enough of the eggs to bind the potatoes but not so much that there is excess egg in the bottom of the bowl.
Shape the potato mixture into cakes about 3 inches in diameter. Wet hands will make the mixture easier to handle.
Heat enough olive oil to generously cover the bottom of a skillet or griddle. Add the potato cakes and cook slowly over medium heat, about about 8 minutes per side, or until deep golden-brown and crisp.
Alternatively, press all of the potato mixture into hot oil in a large skillet, and cook as a single large maakouda. To turn, gently loosen the maakouda all around with a spatula. Place a large plate over the frying pan, and turn both the plate and frying pan upside down. Add a little more oil to the frying pan and carefully slide the potato cake back into the pan to cook the bottom half.